Sunday, March 22, 2009

Grits Souffle

This Better Homes and Gardens 1983 cookbook features country cooking, but what country? haha

Perhaps Cholesterol Country?

Anyway, I was intrigued by this recipe under Main Dishes: Eggs and Cheese.

Grits Souffle

2 cups water

1 tsp. salt

1/8 tsp. garlic salt

Dash bottled hot pepper sauce

3/4 cup hominy grits

4 beaten egg yolks (get out the defibrillator)

1 cup milk

2 cups shredded cheddar cheese

4 stiff-beaten egg whites

In a saucepan, combine water, salt, garlic salt, and hot pepper sauce; bring to boiling. Gradually stir in grits. Cook and stir over low heat for 3-5 minutes or till water is absorbed. Remove from heat. In another saucepan combine egg yolks and milk; stir in shredded cheese. Cook and stir over low heat till cheese is melted and mixture is thickened. Remove from heat. Stir egg yolk mixture into grits mixture; fold into egg whites. Turn into an ungreased 1 1/2 quart or 2 quart souffle dish or casserole. Bake in a 325 oven for 60 - 70 minutes or till a knife inserted near center comes out clean. Serve immediately. Makes 6 servings.

How on earth was this one invented? Was someone eating grits, and thought - what would this taste like in souffle version? When you are enjoying a leisurely Sunday morning brunch today, think about adding this one. Anyone like too cook grits here?

No comments:

Subscribe by Email

About Me

Amy Alessio unleashes her extensive vintage cookbook and craft pattern collection on the unsuspecting public through her presentations and this blog. Mystery author Molly MacRae guest blogs with an unusual recipe every First Monday.